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Lobster and Oyster Mushroom Somen
Lobster and Oyster Mushroom Somen pictures (1 of 8)

A few days ago, my good friend Alice at Eat A Duck I Must texted me that I ought to try out their lobster somen recipe, citing that it takes only 15 minutes to prepare and it’s their ultimate go-to summer lunch dish. She even sent me a picture of the dish. At the sight of their gorgeous photo, I knew that I had to make it. It’s also a great coincidence that lobsters are on sale at $6.95 per pound in my Asian store. The timing couldn’t be better.

Lobster and Mushroom Somen

Somen, a type of Japanese noodles, is popular especially during summertime in Japan. Somen is usually served cold in a dashi-flavored sauce. The sweetest thing about this lobster and mushroom somen is that it took me practically 15 minutes to make, and the final dish was refined, thanks to the grilled mushrooms and lobster claw as the toppings. It was delicious, and utterly satisfying slurping down cold noodles with the cleanest of flavors. It is a PERFECT summer recipe!

Lobster and Mushroom Somen

I adapted the original recipe and added in a little extra touches: I poached the lobster claws and then grilled them with some butter. This adds a nice aroma and buttery taste to the already delicious lobster. I also brushed some butter to the oyster mushrooms before grilling. They were simply perfect for the cold somen. If you don’t have lobster, you can use shrimp or scallop. I am sure the somen will taste mouthwatering nonetheless. Bon appetit!

Lobster and Mushroom Somen


Lobster and Mushroom Somen Recipe

Serves 2 | Prep Time: 10 Minutes | Cook Time: 5 Minutes
Adapted from Eat A Duck I Must


2 lobster claws
1 bundle somen
2 tablespoons Tsuyu or Soup Base (such as Mizkan Bonito-Flavored Soup Base), or to taste
1 1/2 cups water
Oyster mushrooms
Green onion, cut into small rings


Clean and boil the lobster claws for about 5 minutes in hot boiling water, until cooked. In a separate pot, boil the somen in boiling water until it is cooked, per the package instructions, usually for 4-5 minutes.

Rinse the lobsters with cold water, crack the shells, and remove the meat. Drain the noodles and place them in an ice water bath.

Add the tsuyu or soup base to the 1 1/2 cups water, stir to mix well.

Lobster Claw

Brush the lobster meat with some butter and grill for a couple of minutes, for extra flavors and aroma. Poached lobster can taste pretty bland and grilling with butter will bring out deeper flavors and a nice aroma.


Brush the mushrooms with some butter and grill for several minutes and remove. Drain the cold noodles and place it in two serving bowls.

Pour the soup base into the bowls and add the lobster meat and grilled mushroom on top. Garnish with some chopped green onions. Serve immediately.

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